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If you don't already have rice prepared, begin cooking a pot before you start making this recipe, so that it's ready by the time you're ready to serve.
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A traditional paste or seasoning that's the backbone for most Hatian and Creole savory dishes.
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Save time by prepping the shallots, garlic, tomatoes, and basil while the water for the pasta is heating up.
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Be sure to follow the steps in order, so all the seafood is properly cooked and the broth becomes nice and flavorful.
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Need something new to make during busy weeknights? Look no further than this Louisiana-style shrimp creole recipe.
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Whole rabbit is much more difficult to part out than a whole chicken. If you can, have your butcher cut it for you.
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We are using baby spinach because of its convenience and tenderness. If you are using mature spinach, thoroughly rinse it first. You may want to blanch it first for a few seconds, before chopping and using in this recipe.
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This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic! Gumbo takes a little while to prepare but makes leftovers for days. Serve with rice, and don’t forget the hot sauce!
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White cannellini beans with Italian sausage in a plum tomato sauce.
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Sometimes called Italian egg drop soup, this is a terrific soup recipe for a chilly day!
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This recipe calls for added wine, which is traditional. It does add to the flavor. If you have a dietary restriction that prohibits wine, just omit.
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Louisiana-style remoulade sauce is a match made in heaven for crab cakes and so much more.
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30-minute shrimp pasta with a rich, creamy tomato vodka sauce.
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As you cut the tomatoes, remove some of the seeds and liquid. Your panzanella will be juicy enough. Leave the crusts on the bread chunks; they will stay chewier and give the panzanella more substance. If you don't have stale bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5 to 10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad.
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Our version of caponata is diced fine, like a relish. Serve it on toasted or grilled bread, or with pasta or polenta.
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The secret to amazing gumbo is a slow-cooked roux.
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Here's a flavorful alternative to chicken parmesan: Chicken pieces coated with Parmesan and bread crumbs, covered with a tomato basil marinara sauce, and topped with melted mozzarella.
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This spaghetti recipe is light on the sauce, which is more typical of how spaghetti is actually served in Italy. If you would like more sauce, you may want to thin it with water or add more canned tomatoes to the sauce. Make the sauce and boil the spaghetti simultaneously. The sauce should be done in the time it takes to heat the pasta water and cook the spaghetti. Feel free to vary the amount of sausage for the sauce. We use anywhere from 1/2 pound to a full pound of Italian sausage, half sweet, half spicy.
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